Risotto with mushrooms and peas

  • by Guido Pedrelli August 10, 2016
  • |
  • Last Updated on February 26, 2019
Risotto with mushrooms and peas recipe


Risotto with mushrooms and peas recipe

Risotto with mushrooms and peas

3.50 from 2 votes
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  • Fry the finely chopped garlic in a pan. Add the mushrooms and peas, cooking for a few minutes. Then, add half a glass of white wine and a half a glass of warm water. Add salt and pepper, cooking it for about 15 minutes.
  • In a separate pan, sauté the chopped onion with four tablespoons of oil. Add the rice and toast for a few minutes before mixing it with half a glass of wine.
  • Then, add some of the vegetable broth. Continue to add more broth until the rice is cooked.
  • Remove pan from heat. Season with salt and pepper mixed with grated cheese. Sprinkle with chopped parsley and serve.
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One Response to “Risotto with mushrooms and peas”

  1. Lindsay says:

    I love how original this recipe is, from mushrooms to peas and risotto but when I tasted it it was no ordinary taste. Just awesome for a pea lover like me.

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